Used the same brine as the Canned Leeks. Pulled this recipe from Sherri Brooks Vinton. “Put ’em Up!.” — I used the brine recipe from the pickled spring ramps and then realized after that it’s intended as a non-processed recipe so these might come out a bit odd.

Ingredients

440 ml vinegar

440 ml water

2 tbsp sugar

2 tbsp salt

1 preserved lemon

2 tbsp peppercorns

Chopped off tops, added to jars with the spices. Brought brine to a boil and poured over the Carrots.

Used the same brine as the canned Garlic Scapes, which I got from the Pickled Red Onions recipe in Put ‘em Up!.

Ingredients

2 Cups Distilled White vinegar

1 cup water

1 tablespoon salt

3 tablespoons sugar

1 Garlic Clove, Sliced (per jar)

A sprig or two of dill weed (per jar)

0.5 tablespoons yellow mustard seed (per jar)

0.5 tablespoons black peppercorns (per jar)

3 White Onions

3 Red Onions

Doubled the recipe to cover both sets of veggies.

I sliced the onions, added mustard seed, peppercorns, and sliced garlic to the jars; put 2 white 1 red and 2 red and 1 white onion in jars, accordingly. Brought the brine to a boil, poured over the onions, and processed for 5 minutes.

Asparagus smelled really briny, almost fishy, it got somewhat overwhelming at one point. Washed and cut asparagus to size. Filled 2 jars with the remaining ends. Brought brine to a boil and poured over asparagus. There was a little more brine needed so I topped of the 2 jars of random asparagus with some distilled white vinegar.

Pulled this recipe from Sherri Brooks Vinton. “Put ’em Up!.” — I used the brine recipe from the pickled spring ramps and then realized after that it’s intended as a non-processed recipe so these might come out a bit odd.

726 g leeks before canning (tops might loose a little).

Ingredients

440 ml vinegar

440 ml water

2 tbsp sugar

2 tbsp salt

1 preserved lemon

2 tbsp peppercorns

Chopped off tops, added to jars with the spices. Brought brine to a boil and poured over the Leeks.